Vanilla beans for ice cream, gelato and bakery
Indonesian Planifolia and Tahitensis matched to how your kitchen actually uses vanilla — infusion, extraction or visible specks — in kitchen-friendly quantities, from single sample packs to scheduled monthly deliveries.
The right grade for each job
Buying one grade for every application is the most expensive mistake artisan producers make.
Options for HoReCa and artisan buyers
Vanilla prices move, so treat these as indicative ranges. Final pricing depends on grade, pod length, vanillin, volume and destination.
| Grade A gourmet Planifolia | From US$30–80/kg · infusion, garnish, plated desserts |
|---|---|
| Grade B extract-grade | US$20–50/kg · house extract, baked goods, vanilla sugar |
| Vanilla bean caviar | On request · jars or pouches |
| Kitchen repack (250 g / 500 g) | On request · small vacuum packs |
| Sample pack | On request · assorted grades by air freight |
All beans ship fully cured and conditioned in vacuum-sealed, food-grade packaging with oxygen absorbers.
Documentation your auditors will ask for
HoReCa buyers increasingly answer to the same audit standards as manufacturers. We publish measured lot values rather than generic grade claims, because vanillin varies pod to pod and your QA file should reflect what you received.
- Origin and farm traceability for every lot
- Moisture data and a COA with the measured vanillin range
- Phytosanitary documentation under HS code 0905
- Destination-specific paperwork prepared per order
From test batch to monthly supply
Scale a known ingredient instead of taking a chance on a new one.
Sample pack
Bench-test grades side by side in your own recipes. Samples ship by air, so most kitchens are testing within the week.
Kitchen repacks
Export-grade lots repacked into 250 g and 500 g vacuum packs, each carrying its lot reference.
Monthly supply program
An agreed grade, length band and monthly quantity shipped on a fixed cadence, with pricing agreed per cycle.
Bulk supply
Central production units and franchise groups move to carton and pallet quantities under the same grading and traceability.
How much vanilla per batch
Bench-trial starting points — adjust to your base fat content and flavour target.
More in Wholesale & Buyers
Kitchen and production questions
Which grade is best for ice cream and gelato?
For infusion-led bases, Grade A pods give the roundest flavour release and can double as garnish. For visible specks at production speed, caviar dosed at pasteurisation is the practical choice. Many gelato labs use both.
How many beans do I need per litre of gelato base?
A common starting point is 1–2 Grade A pods per litre, steeped 20–30 minutes in the hot base. With caviar, roughly 2–4 g per litre. Adjust to your fat content and flavour target after a bench trial.
Can I order small quantities for a single kitchen?
Yes. We repack export lots into 250 g and 500 g vacuum-sealed kitchen formats with full lot traceability. Exact minimums per destination are confirmed on request.
Do the beans come with documentation for my food safety file?
Every lot ships with origin traceability, moisture data and a COA stating its measured vanillin range, plus phytosanitary documentation under HS code 0905. Destination-specific paperwork is prepared per order.
Can deliveries be scheduled monthly?
Yes. The recurring supply program locks grade, length band and monthly quantity on a fixed cadence. Pricing per cycle is agreed in advance and confirmed on request.
Planifolia or Tahitensis for bakery work?
Planifolia is the classic, vanillin-forward profile customers recognise in ice cream and baked goods. Tahitensis is more floral and anise-toned, suiting panna cotta or white-chocolate pairings. Request both in your sample pack if unsure.
Get a sample quote for your kitchen
Send your product type, weekly volume and destination — we reply with a recommended grade mix, indicative pricing and a sample shipment plan.